Seared Scallops With Coconut-Mussel Stew Recipe

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Seared Scallops With Coconut-Mussel Stew

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Ingredients:

Serving

1 lb mussels, cleaned
1 cup dry white wine
1 large spanish onion, diced (about 2 cups)
1 sprig thyme
5 tbsp grapeseed oil, divided (or other neutral oil)
1 medium carrot, diced (about 1/2 cup)
2 celery ribs, diced (about 1 cup)
1 celery root, peeled and diced (about 1 1/2 cups)
1 tbsp tomato paste
2 cups lobster stock (or other fish
1 pinch saffron
1 cup unsweetened coconut milk
1 tbsp cilantro, chopped
1 tbsp basil, chopped (plus extra for garnish )
kosher salt
1 lb large scallop, cleaned and patted dry (about 15 to 20)
1 tbsp olive oil, chopped

Directions:

In a large skillet, combine the mussels, white wine, 1 cup of the onion and the thyme. Cover and cook over medium heat until the mussels open, about 3 minutes (discard any mussels that don't open). When cool enough to handle, remove the mussels from their shells and reserve; discard the shells. Strain the cooking broth and set aside.
In a large saucepan, heat 1 tablespoon of the grapeseed oil over medium-high heat until it begins to shimmer. Add the carrot, celery, celery root and the remaining 1 cup of onion and cook, stirring occasionally, until the vegetables are lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook for 1 to 2 minutes more. Add the fish stock and reserved mussel broth, and stir, scraping up any browned bits on the bottom of the pot. Bring the liquid to a simmer and cook, uncovered, until slightly reduced, about 8 to 10 minutes. Add the saffron, coconut milk, cilantro and basil and simmer gently for 8 to 10 minutes more. Season to taste with salt; keep the stew warm over a very low heat.
Heat the remaining 4 tablespoons of grapeseed oil in a large skillet until almost smoking. Season the scallops with salt and place in the pan (in batches if necessary; don't crowd the scallops) and cook over medium-high heat until golden brown, about 2 minutes. Flip the scallops over and cook for 2 minutes longer. Transfer to a plate and repeat with the remaining scallops.
Just before serving, stir the reserved mussels into the stew until warm. Divide the stew among six bowls and top each with three to four scallops. Sprinkle with basil, drizzle with olive oil and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1945.1 Kcal (8144 kJ)
Calories from fat	780.25 Kcal
		% Daily Value*
Total Fat	86.69g	133%
Cholesterol	76.83mg	26%
Sodium	5041.21mg	210%
Potassium	3803.39mg	81%
Total Carbs	216.3g	72%
Sugars	25.76g	103%
Dietary Fiber	28.84g	115%
Protein	56.17g	112%
Vitamin C	67.8mg	113%
Vitamin A	1.3mg	44%
Iron	16.3mg	91%
Calcium	285mg	29%

Amount Per 100 g
Calories	131.99 Kcal (553 kJ)
Calories from fat	52.95 Kcal
		% Daily Value*
Total Fat	5.88g	133%
Cholesterol	5.21mg	26%
Sodium	342.1mg	210%
Potassium	258.1mg	81%
Total Carbs	14.68g	72%
Sugars	1.75g	103%
Dietary Fiber	1.96g	115%
Protein	3.81g	112%
Vitamin C	4.6mg	113%
Vitamin A	0.1mg	44%
Iron	1.1mg	91%
Calcium	19.3mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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